Originally posted on September 4, 2021 @ 9:59 am
Discover the vibrant flavors of Peru with this delightful Green Spaghetti Peru recipe. This dish is a fresh twist on classic pasta, combining the creaminess of Peruvian green sauce, or “ají verde,” with perfectly cooked spaghetti for a meal that’s both comforting and exciting.
The sauce is made from a blend of cilantro, jalapeños, garlic, and nuts, creating a luscious, herbaceous, and slightly spicy coating that brings a burst of color and flavor to your plate.
This recipe is perfect for those looking to try something new in their pasta repertoire. It’s easy to prepare, packed with nutrients, and brings a unique South American flair to your dinner table.
Whether you’re cooking for family, friends, or just treating yourself, this Green Spaghetti Peru will quickly become a favorite for its bold flavors and creamy texture.
Why You’ll Love This Recipe
This recipe is an exciting fusion of Italian and Peruvian cuisine, offering a vibrant and healthy alternative to traditional pasta sauces. The green sauce is made from fresh herbs and peppers, which means it’s naturally packed with antioxidants and vitamins.
It’s also incredibly versatile and can be adapted to suit your spice tolerance.
Another reason to love this dish is how quickly it comes together—perfect for weeknight dinners. Plus, it’s vegetarian-friendly and can easily be made vegan by swapping out the cheese for a plant-based alternative.
The creamy texture of the sauce coats each strand of spaghetti beautifully, creating a comforting dish that’s full of flavor but light on the palate.
Ingredients
- 400g spaghetti (or your favorite pasta)
- 1 cup fresh cilantro leaves, tightly packed
- 2-3 jalapeños, seeded for less heat if preferred
- 3 garlic cloves, peeled
- 1/4 cup toasted walnuts or pecans
- 1/2 cup queso fresco or feta cheese (for vegan option, use vegan cheese)
- 1/4 cup mayonnaise (or vegan mayo)
- 1/4 cup olive oil
- Juice of 1 lime
- Salt and pepper to taste
- Optional: 1/4 avocado for extra creaminess
Equipment
- Large pot for boiling pasta
- Food processor or blender
- Colander to drain pasta
- Measuring cups and spoons
- Large mixing bowl
- Serving plates or bowls
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Prepare the green sauce: In a food processor or blender, combine the cilantro, jalapeños, garlic, toasted walnuts, queso fresco, mayonnaise, olive oil, and lime juice. Blend until smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
- Season the sauce: Taste the sauce and season with salt and pepper. If you like it creamier, blend in the optional avocado until smooth.
- Toss pasta with sauce: In a large mixing bowl, combine the drained spaghetti with the green sauce. Toss thoroughly, adding more pasta water if needed to evenly coat the pasta.
- Serve immediately: Plate the green spaghetti and garnish with extra cilantro leaves or crumbled queso fresco for a fresh presentation.
Tips & Variations
For a spicier kick, keep the jalapeño seeds in or add a pinch of cayenne pepper. You can also substitute walnuts with pine nuts or almonds for a different nutty flavor.
If you want a lighter version, swap mayonnaise for Greek yogurt or use avocado alone for the creamy texture. For added protein, toss in grilled chicken strips or shrimp.
This sauce also works wonderfully as a dip for vegetables or as a spread on sandwiches.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55g |
| Protein | 12g |
| Fat | 15g |
| Fiber | 5g |
| Vitamin C | 35% DV |
| Calcium | 18% DV |
Serving Suggestions
This green spaghetti pairs beautifully with a simple side salad of mixed greens and a light vinaigrette. For a heartier meal, serve alongside grilled Peruvian-style chicken or roasted vegetables like asparagus or bell peppers.
If you’re feeling adventurous, pair it with a glass of crisp white wine such as Sauvignon Blanc, which complements the fresh herbs and lime in the sauce perfectly.
Conclusion
The Green Spaghetti Peru recipe is a fantastic way to bring a taste of Peru into your home kitchen. With its vibrant green sauce bursting with fresh herbs, nuts, and a touch of heat, this dish offers a unique and satisfying alternative to traditional pasta recipes.
It’s quick to prepare, nutritious, and versatile enough to adapt to your dietary preferences.
Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress with its bold flavors and creamy texture. Don’t hesitate to experiment by adding your favorite proteins or vegetables, making it truly your own.
Enjoy the delicious journey of Peruvian flavors with every bite!
📖 Recipe Card: Green Spaghetti Peru Recipe
Description: A vibrant Peruvian pasta dish made with a creamy cilantro and spinach sauce. This flavorful recipe combines fresh herbs and cheese for a unique twist on traditional spaghetti.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 400g spaghetti
- 2 cups fresh spinach leaves
- 1 cup fresh cilantro leaves
- 1/2 cup queso fresco or feta cheese
- 1/2 cup evaporated milk
- 2 cloves garlic
- 1 small onion, chopped
- 1/4 cup walnuts
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tbsp lime juice
Instructions
- Cook spaghetti according to package instructions until al dente; drain and set aside.
- In a blender, combine spinach, cilantro, queso fresco, evaporated milk, garlic, walnuts, lime juice, salt, and pepper; blend until smooth.
- Heat olive oil in a pan over medium heat and sauté chopped onion until translucent.
- Add the green sauce to the pan and cook for 5 minutes, stirring occasionally.
- Toss the cooked spaghetti into the sauce, mixing well to coat evenly.
- Serve hot, garnished with extra cheese or walnuts if desired.
Nutrition: Calories: 420 kcal | Protein: 18 g | Fat: 15 g | Carbs: 55 g
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